Ingredients

• large shrimp - 1 pound, peeled and deveined
• linguine pasta - 8 ounces
• unsalted butter - 4 tablespoons
• olive oil - 2 tablespoons
• garlic - 4 cloves, minced
• dry white wine - ½ cup
• fresh lemon juice - 2 tablespoons
• red pepper flakes - ¼ teaspoon
• fresh parsley - ¼ cup, chopped
• salt - to taste
• black pepper - to taste

Instructions

1. 1.

   Cook the linguine pasta according to package instructions until al dente. Drain and set aside.

2. 2.

   In a large skillet, melt the butter and olive oil over medium heat.

3. 3.

   Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.

4. 4.

   Increase the heat to medium-high and add the shrimp, seasoning with salt and black pepper. Cook until the shrimp turn pink, about 2-3 minutes per side.

5. 5.

   Pour in the white wine and lemon juice, stirring to combine. Simmer for 2-3 minutes to reduce the sauce slightly.

6. 6.

   Add the cooked linguine to the skillet, tossing to coat in the sauce.

7. 7.

   Remove from heat and stir in the chopped parsley.

8. 8.

   Serve immediately, garnished with additional parsley and lemon wedges if desired.